Fresh Start Culinary Arts Program is now serving breakfast to the public on Friday and Saturday mornings from 8:30 to 11:30. Breakfast is served at Riverside Community Church, 317 State St., in the Pioneer Room.
The historic church at 317 State St., Hood Rive is home to the new non-profit that is offering a 12-week, 40-hour-a-week intensive training program to prepare students for entry-level jobs in food service, including restaurants, hospitals, schools and other institutional settings.
“It’s fresh, it’s local, and you can even get beignets!” says program chef trainer Matt Patterson, about the breakfast menu.
Beignets, a New Orleans-style donut, was a popular item at Nora’s Table restaurant, where Patterson was breakfast sous chef before the restaurant sold last year.
The full breakfast menu includes eggs any style, fresh buttermilk biscuits, bacon, sausage, buttery spiced potatoes, grilled asparagus, sausage gravy, toast from Blue Skies bakery bread, and granola from Wings, another local non-profit.
There’s also a stack of multigrain cardamom pancakes, and a daily special, from omelets to Eggs Benedict. Prices for breakfasts range from $7 to $10. There’s a kid’s menu too.
“Everyone is welcome, from one person to whole families” says chef and program administrator Rainbow Trosper. “It’s a beautiful room, a great place for breakfast meetings. Call us if you’d like to reserve a big table, at 541-399-6929.”
Fresh Start Culinary Arts is also currently interviewing students for its second term, which begins on May 31. Interested students can find an application online or by stopping by the program office at 317 State St. during office hours from Tuesday through Saturday.